Food Microbiology

Thu, 10/29/2020 - 06:20
Author(s): Luis A. Ibarra-Sánchez, Wentao Kong, Ting Lu, Michael J. Miller Nisin is an antimicrobial peptide that is commonly used as a food preservative and capable of inhibiting the pathogen Listeria monocytogenes. However, nisin is ineffective in controlling L. monocytogenes in Queso Fresco (QF). To address the challenge, in this work, we used synthetic biology strategies to create a series of...
Fri, 10/23/2020 - 06:09
Author(s): Bruna Torres Furtado Martins, Everton Cruz de Azevedo, Ricardo Seiti Yamatogi, Douglas Ruben Call, Luís Augusto Nero Yersinia enterocolitica bio-serotype 4/O:3 was previously identified in a pork production chain in Brazil and the obtained isolates presented high identity by pulsed-field gel electrophoresis (PFGE, XbaI). For the current study, an additional 147 porcine samples (tonsils...
Sat, 10/17/2020 - 06:17
Author(s): Xiaohan Yang, Panpan Zhao, Yu Dong, Shiqi Chen, Hui Shen, Ge Jiang, Hai Zhu, Jingquan Dong, Song Gao Vibrio vulnificus is an important foodborne pathogenic bacterium that mainly contaminates seafood. Rapid and accurate technologies that suitable for on-site detection are critical for effective control of its spreading. Conventional detection methods and polymerase chain reaction (PCR)-...
Sun, 10/11/2020 - 06:09
Author(s): David Lynch, Colin Hill, Des Field, Máire Begley Natural methods to control food pathogens are required and bacteriocins have received much interest in this regard. The aim of this study was to investigate the ability of the novel bacteriocin capidermicin to inhibit Listeria monocytogenes. Agar-based deferred antagonism assays were carried out with the capidermicin producer against 17...
Fri, 10/09/2020 - 06:09
Author(s): Lucilla Iacumin, Giuseppe Comi Three hundred Clostridium strains were isolated from spoiled wurstels and were identified by traditional and molecular methods as Clostridium perfringens. The phenotypic characteristics of the strains were studied. All the strains produced acetic and butyric acids and enterotoxin. C. perfringens grew in the spoiled wurstels because it was present in raw...
Wed, 10/07/2020 - 06:10
Author(s): Chongzhen Sun, Jiayin Chen, Hui Li, Ling Fang, Shiwei Wu, Pallavi Jayavanth, Shuze Tang, Gloria Sanchez, Xiyang Wu The study was designed to develop a sensitive one-step duplex reverse transcription droplet digital polymerase chain reaction (RT-ddPCR) to detect norovirus genogroup I and II (NoV GI and GII) in lettuce and strawberry. The specificity, sensitivity, repeatability and...
Wed, 10/07/2020 - 06:10
Author(s): Long Chen, Xinyao Wei, Byron D. Chaves, David Jones, Monica A. Ponder, Jeyamkondan Subbiah The objectives of this study were to investigate the effects of processing parameters (relative humidity (RH), temperature, and exposure time) on the ethylene oxide (EtO) microbial inactivation of Salmonella spp. and to evaluate Enterococcus faecium NRRL B2354 as a suitable surrogate for...
Thu, 10/01/2020 - 06:16
Author(s): Araceli Bolívar, Jean Carlos Correia Peres Costa, Guiomar D. Posada-Izquierdo, Sara Bover-Cid, Gonzalo Zurera, Fernando Pérez-Rodríguez In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum-packed hot-smoked sea bream at 5 °C and dynamic temperatures ranging from 3 to 12 °C. The capacity of three...
Sat, 09/26/2020 - 06:16
Author(s): Peter Kotsoana Montso, Victor Mlambo, Collins Njie Ateba Contaminated beef is a prominent source of foodborne pathogens such as Escherichia coli O177. Susceptibility of nine multi-drug resistant E. coli O177 strains against eight individual phages and six phage cocktails was assessed using polystyrene microplate titer plate. Further, 180 beef samples were independently inoculated with...
Sun, 09/20/2020 - 06:09
Author(s): Karine Patrin Pontin, Karen Apellanis Borges, Thales Quedi Furian, Daiane Carvalho, Daiane Elisa Wilsmann, Henrique Ribeiro Piaggio Cardoso, Annelise Kopp Alves, Gabriela Zottis Chitolina, Carlos Tadeu Pippi Salle, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento As a consequence of developing antimicrobial resistance to disinfectants, copper, which exhibits antimicrobial...
Fri, 09/18/2020 - 06:09
Author(s): Heather Craven, Catherine McAuley, Murray Hannah, Lesley Duffy, Narelle Fegan, Stephen Forsythe The emergence of Cronobacter as an important potential pathogen for new born children and its occurrence in powdered infant formulae has generated a need to develop new management practices for this food group. This includes reduction of the prevalence of Cronobacter in manufacturing...
Wed, 09/02/2020 - 06:08
Author(s): Shaoying Gong, Peng Fei, Qi Sun, Ling Guo, Liange Jiang, Kai Duo, Xue Bi, Xueqi Yun This study researched the action mode of cranberry anthocyanin (CA) against Staphylococcus aureus and the effect of CA on the counts of S. aureus and the quantity of cooked meat during storage. The antibacterial effect was assessed by minimum inhibitory concentration (MIC) and survival populations of S...
Sun, 08/30/2020 - 06:08
Author(s): Hye-jin Kim, You-Tae Kim, Hyeun Bum Kim, Sang Ho Choi, Ju-Hoon Lee Vibrio vulnificus is a major food-borne pathogen that causes septicemia and cellulitis with a mortality rate of >50%. However, there are no efficient natural food preservatives or biocontrol agents to control V. vulnificus in seafood. In this study, we isolated and characterized a novel bacteriophage VVP001. Host...
Sat, 08/22/2020 - 06:13
Author(s): Amreeta Sarjit, Joshua T. Ravensdale, Ranil Coorey, Narelle Fegan, Gary A. Dykes The effect of heat against eleven Salmonella strains in model meat juices was examined. Juices from beef, lamb and goat were made from either the fatty layer (FL), muscle (M) or a mixture of both (FLM). The pH of each FLM sample was altered to match the pH of PBS and vice versa to determine the pH effect...
Wed, 08/19/2020 - 06:09
Author(s): Ji Hyun Yoo, Ki Ho Baek, Ye Seul Heo, Hae In Yong, Cheorun Jo We investigated the bactericidal effect of clove oil and encapsulated atmospheric pressure plasma (EAP), individually or in combination, against Escherichia coli O157:H7 and Staphylococcus aureus. The bactericidal effect of the combined treatment was also investigated in inoculated beef jerky. For both pathogens, clove oil...
Fri, 08/14/2020 - 06:09
Author(s): Davide Porcellato, Siv Borghild Skeie, Hilde Mellegård, Marte Monshaugen, Stine Aanrud, Bjørn-Arne Lindstedt, Marina Aspholm This study addresses the biodiversity of Bacillus cereus group population present along the value chain of milk for consumption. The B. cereus population did not grow and remained mainly unaltered during storage of milk at 4 °C while storage at a suboptimal...
Tue, 08/11/2020 - 06:14
Author(s): Dayna M. Harhay, Margaret D. Weinroth, James L. Bono, Gregory P. Harhay, Joseph M. Bosilevac Little progress has been made in decreasing the incidence rate of salmonellosis in the US over the past decade. Mitigating the contribution of contaminated raw meat to the salmonellosis incidence rate requires rapid methods for quantifying Salmonella, so that highly contaminated products can be...
Tue, 08/11/2020 - 06:14
Author(s): Vijay K. Juneja, Anuj S. Purohit, Max Golden, Marangeli Osoria, Kathleen A. Glass, Abhinav Mishra, Harshavardhan Thippareddi, Govindaraj Devkumar, Tim B. Mohr, Udit Minocha, Meryl Silverman, Donald W. Schaffner A dynamic model to predict the germination and outgrowth of Clostridium botulinum spores in cooked ground beef was presented. Raw ground beef was inoculated with a ten-strain C...
Mon, 08/10/2020 - 06:09
Author(s): Cristina Rodríguez-Melcón, Alicia Alonso-Hernando, Félix Riesco-Peláez, Camino García-Fernández, Carlos Alonso-Calleja, Rosa Capita The objective of this study was to characterize the biofilms formed by Salmonella enterica serotype Agona, Listeria monocytogenes, methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant Enterococcus faecium (VRE) after 12, 48, 72, 120...
Wed, 08/05/2020 - 06:09
Author(s): DanielF.M. Monte, Matthew A. Nethery, Rodolphe Barrangou, Mariza Landgraf, Paula J. Fedorka-Cray For decades, Salmonella Typhimurium and Salmonella Enteritidis have prevailed in several countries as agents of salmonellosis outbreaks. In Brazil, the largest exporter of poultry meat, relatively little attention has been paid to infrequent serovars. Here, we report the emergence and...
Tue, 08/04/2020 - 06:14
Author(s): Elena González-Fandos, Alba Martínez-Laorden, Iratxe Perez-Arnedo The combined effect of lactic acid and potassium sorbate on the growth of L. monocytogenes on chicken legs packaged under modified atmospheres (MAP) and stored at 4 °C was evaluated. An extended lag phase and a lower maximum growth rate for psychrotrophs and mesophiles was found in those samples packaged in 20%CO2/80%N2...
Tue, 08/04/2020 - 06:14
Author(s): Kellie P. Burris, Otto D. Simmons, Hannah M. Webb, Robin Grant Moore, Lee-Ann Jaykus, Jie Zheng, Elizabeth Reed, Christina M. Ferreira, Eric Brown, Rebecca L. Bell Cantaloupes have emerged as significant vehicles of widespread foodborne illness outbreaks caused by bacterial pathogens, including Salmonella. The purpose of this study was to investigate the efficiency of Salmonella...
Tue, 08/04/2020 - 06:14
Author(s): Abiodun D. Ogunniyi, Sangay Tenzin, Sergio Ferro, Henrietta Venter, Hongfei Pi, Tony Amorico, Permal Deo, Darren J. Trott There are growing demands globally to use safe, efficacious and environmentally friendly sanitizers for post-harvest treatment of fresh produce to reduce or eliminate spoilage and foodborne pathogens. Here, we compared the efficacy of a pH-neutral electrolyzed...
Sat, 08/01/2020 - 06:13
Author(s): Heng Li, Taya Tang, Marc Stegger, Anders Dalsgaard, Tianlong Liu, Jørgen J. Leisner Staphylococcus aureus is an opportunistic pathogen leading to food poisoning as well as human infections. The present study examined the prevalence and characterization of antimicrobial-resistant S. aureus in sushi from 42 outlets and in pork products from eight outlets in Beijing, China. The total...
Thu, 07/30/2020 - 06:14
Author(s): Beatriz Mazón Villegas, Nicole O. Hall, Elliot T. Ryser, Bradley P. Marks Bacterial cross-contamination between foods and contact surfaces can increase food safety risk; however, these processes are not well described in terms of fundamental variables. The objective was to determine the effect of sliding speed (3.75, 5.00, or 7.75 mm/s), contact time (5 or 40 s), normal pressure (∼1217...
Mon, 07/27/2020 - 06:08
Author(s): Donatella Ottaviani, Silvia Pieralisi, Serena Chierichetti, Elena Rocchegiani, Jasmine Hattab, Francesco Mosca, Pietro Giorgio Tiscar, Francesca Leoni, Gabriele Angelico This study evaluated the application of a Halobacteriovorax isolated from water of the Adriatic Sea (Italy) in controlling V. parahaemolyticus in mussels (Mytilus galloprovincialis). Two 72 h laboratory-scale V....
Sun, 07/26/2020 - 06:08
Author(s): Han Young Chung, You-Tae Kim, Joon-Gi Kwon, Han Hyeok Im, Duhyun Ko, Ju-Hoon Lee, Sang Ho Choi To study pathogenesis and toxicity of Staphylococcus aureus in foods, FORC_062 was isolated from a human blood sample and complete genome sequence has a type II SCCmec gene cluster and a type II toxin-antitoxin system, indicating an MRSA strain. Its mobile gene elements has many pathogenic...
Thu, 07/16/2020 - 06:10
Author(s): M. Chassaing, N. Boudaud, G. Belliot, M. Estienney, D. Majou, A. de Rougemont, C. Gantzer Human noroviruses (HuNoVs) are a main cause of acute gastroenteritis worldwide. They are frequently involved in foodborne and waterborne outbreaks. Environmental transmission of the virus depends on two main factors: the ability of viral particles to remain infectious and their adhesion capacity...
Mon, 07/13/2020 - 06:08
Author(s): Lina Sheng, Xiaoye Shen, Yuan Su, Carl J. Knueven, Mei-Jun Zhu During fresh apple packing, wash water in the dump tank and flume systems is reused during daily production or even longer, resulting in high levels of organic matter in the wash water. This study evaluated the antimicrobial efficacy of sodium acid sulfate (SAS), a Generally Recognized As Safe compound, against Listeria...
Thu, 07/09/2020 - 06:10
Author(s): Xiaoye Shen, Yuan Su, Zi Hua, Jian Cong, Nitin Dhowlaghar, Qi Sun, Shengnan Lin, Tonia Green, Mackenzie Perrault, Marcella Galeni, Ines Hanrahan, Trevor V. Suslow, Mei-Jun Zhu Peroxyacetic acid (PAA) is a commonly used antimicrobial in apple spray bar interventions during post-harvest packing. However, limited information is available about its efficacy against foodborne pathogens on...
Mon, 07/06/2020 - 06:08
Author(s): Ellen Mendez, Diane K. Walker, Jessie Vipham, Valentina Trinetta Listeria monocytogenes is one of the most concerning pathogens for the food industry due to its ability to form biofilms, particularly in difficult-to-clean sites of processing facilities. There is a current industry-wide lack of data to refer to when selecting a strategy to control L. monocytogenes biofilms in the food...
Mon, 07/06/2020 - 06:08
Author(s): M.F. Peruzy, M. Aponte, Y.T.R. Proroga, F. Capuano, D. Cristiano, E. Delibato, K. Houf, N. Murru Conventional methods for Yersinia enterocolitica detection in food samples are generally considered inadequate. Problems arise from the presence of the so-called “background flora”, coupled to the low contamination level of the pathogen. Since, data on the microbial ecology occurring in...
Sat, 07/04/2020 - 06:10
Author(s): Shuangfang Hu, YigangYu, Ziquan Lv, Jianzhong Shen, Yuebin Ke, Xinglong Xiao Salmonella Enteritidis is a major cause of foodborne gastroenteritis and is thus a persistent threat to global public health. The acid adaptation response helps Salmonella survive exposure to gastric environment during ingestion. In a previous study we highlighted the damage caused to cell membrane and the...
Wed, 07/01/2020 - 06:07
Author(s): Min-Jin Jeon, Jae-Won Ha The objectives of this study were to evaluate the bactericidal effects of X-ray irradiation and gallic acid (GA) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on lettuce leaves and in phosphate-buffered saline (PBS). Inoculated PBS and lettuce were exposed to X-rays (0.05, 0.1, and 0.15; 0.1, 0.2, and 0.3 kGy, respectively...
Tue, 06/30/2020 - 06:09
Author(s): Matilde D'Arrigo, Laura Mateo-Vivaracho, Eva Guillamón, Ma Fernanda Fernández-León, Daniel Bravo, Ángela Peirotén, Margarita Medina, Ana García-Lafuente The majority of cases of listeriosis are associated with the consumption of contaminated food. Some strains of Listeria monocytogenes can persist over months or years in meat processing plants increasing the risk of product...
Sun, 06/28/2020 - 06:07
Author(s): Veronica Martinez-Rios, Elissavet Gkogka, Paw Dalgaard Mathematical models were evaluated to predict growth of L. monocytogenes in mould/smear-ripened cheeses with measured dynamic changes in product characteristics and storage conditions. To generate data for model evaluation three challenge tests were performed with mould-ripened cheeses produced by using milk inoculated with L....
Sun, 06/28/2020 - 06:07
Author(s): Amaury Gérard, Soundous El-Hajjaji, Els Van Coillie, Azeddine Bentaïb, Georges Daube, Marianne Sindic Cheese potentially allowing the growth of Listeria monocytogenes must be free of the pathogen in 25 g before being put on the market, while 100 cfu/g is tolerated when the pathogen is unable to grow. Challenge tests were performed in order to assess the growth potential of L....
Sat, 06/27/2020 - 06:09
Author(s): Bhargavi Rane, David F. Bridges, Vivian C.H. Wu Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of gaseous...
Sat, 06/27/2020 - 06:09
Author(s): Anna Townsend, Shaoting Li, David A. Mann, Xiangyu Deng Quasimetagenomics refers to the sequencing of a modified food microbiome to facilitate combined detection and subtyping of targeted pathogens in a single workflow. Through quasimetagenomic sequencing, pathogens are detected and subtyped in a shortened time frame compared to traditional culture enrichment and whole genome...
Fri, 06/26/2020 - 06:07
Author(s): Line Nielsen, Susanne Knøchel Raw egg-based dishes present a safety risk when eggs of uncertain Salmonella status are used. Here, the inactivation of four Salmonella serovars at different combinations of acid, pH and temperature were investigated. Strains of egg or broiler-associated Salmonella serovars Enteritidis, Infantis, Typhimurium, and a heat resistant Senftenberg 775W were...
Mon, 06/22/2020 - 06:07
Author(s): Changbao Wang, Hua Hang, Shoubiao Zhou, Yan D. Niu, Hechao Du, Kim Stanford, Tim A. McAllister Shiga toxigenic Escherichia coli (STEC) can form biofilms and frequently cause serious foodborne illnesses. A strain of STEC O145:H25 (EC19990166) known to be a strong biofilm former was used to evaluate the efficacy of bacteriophage AZO145A against biofilms formed on stainless steel (SS)...
Wed, 06/17/2020 - 06:07
Author(s): Alejandro Garrido-Maestu, Sarah Azinheiro, Pablo Fuciños, Joana Carvalho, Marta Prado Dairy products have been implicated in foodborne infections caused by different bacterial pathogens. Among them, Listeria monocytogenes is of particular concern due to its ubiquity, resistance to sanitation processes and high mortality rates resulting from infection. These issues make the development...
Tue, 06/16/2020 - 06:09
Author(s): Hye Jung Shin, Hoikyung Kim, Larry R. Beuchat, Jee-Hoon Ryu This study investigated the antimicrobial activities of organic acid vapors against a phytopathogen (Acidovorax citrulli) and foodborne pathogens (Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes) on the surface of Cucurbitaceae seeds. Germination percentages of cucumber, honeydew melon and watermelon...
Tue, 06/09/2020 - 06:08
Author(s): Andrea R. McWhorter, Margaret Sexton, Kapil K. Chousalkar Raw egg-based sauces, such as mayonnaise and aioli, are frequently identified as sources of Salmonella during outbreaks of human cases of foodborne gastrointestinal disease. In this study, we surveyed aioli and mayonnaise recipes from different popular food websites to identify potential risk factors that may lead to the...
Tue, 06/09/2020 - 06:08
Author(s): Ligia E. Prezzi, Sarah H.I. Lee, Valéria M.R. Nunes, Carlos H. Corassin, Tatiana C. Pimentel, Ramon S. Rocha, Gustavo L.P. Ramos, Jonas T. Guimarães, Celso F. Balthazar, Maria Carmela K.H. Duarte, Mônica Q. Freitas, Erick A. Esmerino, Marcia C. Silva, Adriano G. Cruz, Carlos A.F. Oliveira This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus...
Sun, 05/10/2020 - 03:31
Author(s): Thomas Brauge, Christine Faille, Guylaine Leleu, Catherine Denis, Aurélie Hanin, Graziella Midelet The objectives of this study were 1) to evaluate the impact of two industrial disinfectants on the viability of Listeria monocytogenes populations in biofilm and 2) to investigate the viability state of L. monocytogenes cells present on contact surfaces in the smoked salmon processing...
Fri, 05/08/2020 - 03:32
Author(s): Min-Jin Jeon, Jae-Won Ha In this study, we investigated the antimicrobial activity of the X-ray irradiation and citric acid (CA) combination against Escherichia coli O157:H7 and Listeria monocytogenes on the surface of spinach leaves and elucidated the mechanisms underlying their synergistic interaction. Upon treatment with 0.3 kGy X-ray irradiation and 1% CA combination, the cell...
Thu, 05/07/2020 - 03:30
Author(s): Ursula Gonzales-Barron, Fernanda B. Campagnollo, Donald W. Schaffner, Anderson S. Sant’Ana, Vasco A.P. Cadavez The fate of Listeria monocytogenes during ripening of artisanal Minas semi-hard cheese, as influenced by cheese intrinsic properties and by autochthonous (naturally present) or intentionally-added anti-listerial lactic acid bacteria (LAB) was modeled. Selected LAB strains with...
Sat, 05/02/2020 - 03:29
Author(s): Barbara Szymczak, Mariusz Szymczak, Joanna Trafiałek Poland is one of the largest food producers in Europe, and the West Pomeranian region of Poland is a large producer of RTE food. Thus, the objective of this study was to determine the prevalence of Listeria sp. and L. monocytogenes (LM) in RTE foods manufactured by 13 selected Polish food producers whose processing plants are located...
Tue, 04/28/2020 - 03:30
Author(s): Luigi Iannetti, Maria Schirone, Diana Neri, Pierina Visciano, Vicdalia Acciari, Gabriella Centorotola, Maria Silvia Mangieri, Marina Torresi, Gino Angelo Santarelli, Violeta Di Marzio, Cristina Marfoglia, Giacomo Migliorati, Francesco Pomilio In this study, thirteen batches of broiler chicken from an integrated Italian poultry company were investigated for the detection of Listeria...

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